Open Access

REVIEW

Recent Advances in the Preparation, Characterization and Applications of Locust Bean Gum-Based Films

by Limin Yuan, Yuejie Wu, Yan Qin, Huimin Yong, Jun Liu

1 Testing Center, Yangzhou University, Yangzhou, 225009, China
2 College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, China

* Corresponding Author: Jun Liu. Email:

(This article belongs to the Special Issue: Food Packaging Materials Based on Renewable Resources)

Journal of Renewable Materials 2020, 8(12), 1565-1579. https://doi.org/10.32604/jrm.2020.014562

Received 08 October 2020; Accepted 20 October 2020; Issue published 12 November 2020

Abstract

Locust bean gum (LBG) is a typical galactomannan isolated from carob bean (Ceratonia siliqua L.) cultivated in the Mediterranean area. Due to its superior biodegradable, rheological and film-forming properties, LBG has been used alone or combined with other biopolymers (e.g., polysaccharides, proteins and lipids) to develop films. Till now, different kinds of functional ingredients (e.g., montmorillonite, bacteriocins, antibiotics, plant extract, essential oils and microbial cells) have been added into LBG-based films. Notably, the physical and functional properties of LBG-based films are affected by many factors, such as the structure of LBG, the type and content of other biopolymers and functional ingredients, and the physical treatment of film-forming solution. LBG-based films can be not only used as active packaging and edible coating in food industry but also used as wound dressings in pharmaceutical industry. For the first time, this review focuses on the recent advances in the preparation, characterization, physical and functional properties, and potential applications of LBG-based films.

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